Smoked Salmon Pasta

Place the pasta of choice in a pan of salted boiling water and cook, as per packet instructions, to al-dente. Drain the pasta, retaining a cup of the pasta cooking water for later.
Meanwhile, over a medium heat, melt the butter in a large frying pan and add the spring onions and garlic, sauté gently for a minute.
Now add the white wine to the pan. Increase the heat and reduce the wine by two-thirds this will take around 5 minutes. After 2 minutes add the garden peas.
Add the smoked salmon to the pan and gently stir through the sauce for a minute.
Now add the crème fraiche to the pan, stir to combine before adding the cooked pasta to the pan.
If the sauce is too thick add a little of the pasta cooking liquid. The starchy pasta water emulsifies the sauce and helps it adhere to the pasta.
Taste the sauce and season with salt and pepper. Serve immediately.